What are you drinking tonight 2022?

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I found this in the fridge and thought why not?

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Alastair70

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I’ve been really looking forward to this Märzen from @Alastair70, which I’ve had for a while as I was working my way through the other member’s beers in chronological order of sending lol.

My first impressions were that it smells amazingly malty which I love. Very similar to a speckled hen malt-wise but on the lager side. Hope that makes sense. I’ve never had a Märzen before, so didn’t really know what to expect. I can smell black tea as well, in a good way though, nothing bad.

It’s a copper coloured beer with light but persistent carbonation and a good head. I think this level of carbonation suits the beer very well. It has light bitterness which again is just right for me.

The flavour tastes like toast that has been toasted just right. I like mine medium brown 😬.

The maltiness lingers for a little while and then fades away which makes you want another sip. Absolutely can’t fault this in any way. It’s another great one. Well played Alastair. We’re a big fan. May have to put this into my schedule now!

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Thanks for that Tess! I was bottling up some more tonight to send out and I'm having one myself now.
I'l be brewing this again, but with some minor adjustments and a decoction mash for the sheer hell of it.
 
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Thanks for that Tess! I was bottling up some more tonight to send out and I'm having one myself now.
I'l be brewing this again, but with some minor adjustments and a decoction mash for the sheer hell of it.
Double decoction?

Not for the hell of it - for body, maltiness, complexity, sweetness and still a clean dry finish. Long brew day though.
 

Alastair70

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Double decoction?

Not for the hell of it - for body, maltiness, complexity, sweetness and still a clean dry finish. Long brew day though.
Double, yes. And that's the real reason. I've got a lot more reading to do on the ins, outs and how-to's. There's a write up somewhere on the Grainfather website that'll serve as the starting point.
 

foxy

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Not had a drink since last Saturday's party.
First off a Best Bitter, this is one fermented with Liberty Bell, still preferring the one fermented with SO4.

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Second the 'California Steaming' ale, really like this hopped it heavily with Northern Brewer hops fermented with WLP810 San Francisco lager yeast

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Double, yes. And that's the real reason. I've got a lot more reading to do on the ins, outs and how-to's. There's a write up somewhere on the Grainfather website that'll serve as the starting point.
To get the best flavour you need to raise the temperature well above 100C so you don’t want lots of wort in with the grain or it will take longer to boil off before you can start to raise the temperature. Caramelisation happens lower down but the formation of melanoidins needs about 125C.

Warm your decoction fairly slowly at first to avoid scorching and when it gets to about 80C turn up the heat to give it a good walloping for a while, maybe 20-30 minutes. If you put a lid on the pan it will help to keep the heat in.
 
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Dark Mild. I was thinking I might finish this quickly but got distracted by other beers. I thought I might finish it tonight but I want to see how that problematic Summer Breeze is doing and I want to try a bottle of my saison before sending those out. Also, I popped in Sainsburys for some bits - now you know how strong willed I am when it comes to beer and I did have every intention of walking past the beer isle…

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Dark Mild. I was thinking I might finish this quickly but got distracted by other beers. I thought I might finish it tonight but I want to see how that problematic Summer Breeze is doing and I want to try a bottle of my saison before sending those out. Also, I popped in Sainsburys for some bits - now you know how strong willed I am when it comes to beer and I did have every intention of walking past the beer isle…

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Impressive restraint H!
 
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